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Shepherd’s Pie

Take this recipe, mould it to your taste, to your family's palate. You can make it vegetarian, by adding a few more veggies like corn and beans and using vegetable stock. This recipe is healthy comfort food all the way.

Author: Sips and Spoonfuls with a few modifications from Paola

Recipe type: Entree

Cuisine: English

Serves: 4-6 Servings

Ingredients

6 medium floury potatoes(like a Russet Potato), peeled and diced

6 tbs grated parmesan plus extra to garnish

3 tbs milk

2 tbs oil

2 medium onions, chopped

4 cloves garlic, minced

1 lb. ground beef or lamb

1 large carrot, grated

½ c. frozen or fresh peas

3 tbs tomato paste

3 tbs worcestershire sauce

2 tbs barbecue sauce

a few sprigs of fresh thyme - 2 teaspoon of dried Thyme leaves

1½- 2 cups stock (beef or chicken)

salt and pepper, to taste

Directions

Fill a saucepan with potatoes until they are fully immersed. Bring to boil and then reduce the heat to a simmer until the potatoes are completely cooked through. Drain and mash until no lumps remain. I put my potatoes through the ricer to get them completely smooth and fluffy. Add the grated parmesan, milk and season well with salt and pepper. Set aside.

In a heavy bottom saucepan, heat oil on medium heat. Add to it the chopped onions and fry until just beginning to brown, about 7-8 minutes. Add the garlic and fry for a further minute. Add the ground beef and keep stirring. Keep stirring until the beef has browned and the liquid has dried up. Add the rest of the ingredients and season with with salt and pepper. Simmer on medium heat till the gravy is thick, about 40 minutes. Fill a baking dish with the mince gravy and top with the mashed potato. Use a fork to smooth the top, sprinkle with extra parmesan and bake in the oven for 40 minutes. Serve immediately topped with extra grated parmesan cheese.